ARRAY(0xae2fdde0)
 

Robert E. Connoley

"Gfron1"
(REAL NAME)
 
Helpful votes received on reviews: 93% (90 of 97)
Location: Silver City, NM USA
 

Reviews

Top Reviewer Ranking: 90,756 - Total Helpful Votes: 90 of 97
Melt: A Book of Chocolate by Louise Nason
Melt: A Book of Chocolate by Louise Nason
3 of 3 people found the following review helpful
As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, suffers from this very affliction.

Author's voice is a particularly daunting challenge for chocolate books. The problem is that making truffles and bon bons requires a bit of skill to do them well, and recreating the bon bons that we see in our favorite boutique's shiny glass cases is not as easy as we would like.

From Absolute Press, a publisher with an impeccable design team, Melt features the chocolate work of Louise Neson and Chika Watanabe along with… Read more
Momofuku Milk Bar by Christina Tosi
Momofuku Milk Bar by Christina Tosi
23 of 24 people found the following review helpful
3.0 out of 5 stars Fun read but too sweet, 29 Oct 2011
Momofuku Milk Bar cookbook is your chance to jump back to your youth when you were raised on Cap'n Crunch and Corn Flakes. In a follow-up to David Chang's best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.

Momofuku Milk Bar's fame, although relatively new, is well deserved. The story is legendary - David Chang was serving Hershey Kisses as dessert for his restaurants, and on leave from wd-50, Christina Tosi arrived to assist in dealing with the New York restaurant inspectors. A… Read more
The Art of Eating Cookbook: Essential Recipes from&hellip by Edward Behr
Recipes that are timeless. Recipes that have stood the test of time. Recipes that hold enough cultural significance that they've adorned the pages of Art of Eating magazine. The Art of Eating Cookbook is a no fuss, no frill anthology of recipes that work, taste great, and are doable by any level of cook.

I must confess that I am an Edward Behr fanboy. I was first introduced to his The Artful Eater book (2004) by a food perfectionist friend. In that book Behr focused on ingredients and how to select the best of each - knowledge that I use on a daily basis. That led me to The Art of Eating magazine, which publishes quarterly and boasts a focus of tradition, place and… Read more

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